tag:blogger.com,1999:blog-7373525592618391216.post2792641733607840468..comments2015-03-01T18:55:31.912-05:00Comments on Cheesemaking Help, News and Information: John Davis and his "Uchinbrie"DiecastSourcehttp://www.blogger.com/profile/17753023868955302901noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-7373525592618391216.post-59140135310095249802013-10-10T05:16:11.655-04:002013-10-10T05:16:11.655-04:00John,
I&#39;m a Canuck living in Okinawa... I hav...John,<br />I&#39;m a Canuck living in Okinawa... I have been here for almost 20 years. I love your blog and your uchinbrie sounds awesome ! am very interested in making cheese, but am an ultra beginner... What kind of milk are you using ? Are you getting raw milk from the a farm, or are you using store bought milk. It seems to be difficult to find whole milk that hasn&#39;t been pasteurised at too high a temperature for too long in Okinawa. <br /><br />Chris <br /> Chris Woodhttp://www.blogger.com/profile/17026649068120383890noreply@blogger.comtag:blogger.com,1999:blog-7373525592618391216.post-7512423204604475722013-10-08T12:00:32.659-04:002013-10-08T12:00:32.659-04:00John,
I throw my whey on my garden and it&#39;s th...John,<br />I throw my whey on my garden and it&#39;s thriving! (Of course my neighbors probably think I have a chamber pot because I&#39;m always opening my door and tossing a yellowish liquid out!)Jerihttp://www.blogger.com/profile/16311158553860253920noreply@blogger.comtag:blogger.com,1999:blog-7373525592618391216.post-75315556858161734492013-10-08T11:37:20.176-04:002013-10-08T11:37:20.176-04:00Thanks for your good wishes mingusnut and Denise. ...Thanks for your good wishes mingusnut and Denise. I&#39;ve been very busy building my cheese factory. If you ever come to Okinawa, you must visit!<br /><br />Denise, I haven&#39;t bought cheese for so long now. It&#39;s so easy to make your own. Jeri has some great recipes and they are all explained so nicely. You don&#39;t need fancy equipment for many cheeses. Try labneh:<br /><br />Plain yogurt (2/3 cartons)<br /><br />Salt to taste<br />Olive oil to taste<br /><br />Put the yogurt in a bowl, stir in salt.<br />Line a large colander with a cheesecloth and place the colander over a large bowl. Pour the yogurt into the cheesecloth and drain it for 24 hours.<br /><br />It seems like a waste, but, honestly, I would throw away the whey. I haven&#39;t personally found anything really good to do with it.<br /><br />Put the cheese to a bowl. Stir in the olive oil. <br /><br />Keep in the refrigerator.Johnhttp://www.blogger.com/profile/04915197951936659488noreply@blogger.comtag:blogger.com,1999:blog-7373525592618391216.post-8253330921664579512013-09-20T01:55:28.744-04:002013-09-20T01:55:28.744-04:00I&#39;m also a Brit in Japan, and like John have s...I&#39;m also a Brit in Japan, and like John have suffered many years from the lack of proper cheese here. Lately basics such as vacuum-packed cheddar, parmesan and home-grown camembert are available in the supermarkets, and there are a few cheese speciality shops in Tokyo - but you need to take out a mortgage to shop there.... So, like John, I also decided to have a go at making my own. I managed to find veggie rennet on Amazon Japan, but for everything else I rely on family &amp; friends travelling abroad to carry stuff back for me. Can&#39;t wait to see John&#39;s blog and find out where I can get stuff in Japan! Denisenoreply@blogger.comtag:blogger.com,1999:blog-7373525592618391216.post-35530019137138454312013-09-17T11:21:44.116-04:002013-09-17T11:21:44.116-04:00John, you are an artist! I can&#39;t wait for your...John, you are an artist! I can&#39;t wait for your site to open!mingusnutnoreply@blogger.com